TAGLIATELLE WITH HAM AND PEAS
I found this recipe online. It is taken from the book, Skinny Italian, by Teresa Giudice. This is really good and simple to make. I often sub linguine for the tagliatelle.
Provided by tinebean21
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce).
- Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes.
- Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm.
- Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
- Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.
Nutrition Facts : Calories 465.4, Fat 16.8, SaturatedFat 5.2, Cholesterol 90.3, Sodium 744.1, Carbohydrate 60.9, Fiber 4.3, Sugar 3.8, Protein 17.9
HAM AND PEA TAGLIATELLE
Make and share this Ham and Pea Tagliatelle recipe from Food.com.
Provided by hectorthebat
Categories Ham
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Add the pasta to a pan of boiling water. Bring back to the boil and simmer fast for 9 minutes, stirring now and then. Add the petit pois for the last 5 minutes. Drain and reserve 4tbsp cooking water. Return to the pan.
- While the pasta is cooking, heat the oil and cook the mushrooms, stirring often.
- Add the chives, ham, creme fraiche and mustard to the mushrooms and heat until simmering.
- Season with pepper and simmer for 1 minute. Add to the pasta with the reserved cooking water and toss together. Serve immediately with grated Parmesan and ground black pepper.
Nutrition Facts : Calories 640.1, Fat 27.3, SaturatedFat 14, Cholesterol 92.2, Sodium 697.8, Carbohydrate 72.1, Fiber 7.5, Sugar 7.9, Protein 26.9
PASTA WITH 15-MINUTE HAM, PEA, AND CREAM SAUCE
Grated lemon zest gives this creamy classic a hit of bright flavor and a little added flair.
Provided by Mindy Fox
Categories Milk/Cream Pasta Kid-Friendly Quick & Easy Ham Pea Small Plates
Yield 4-6 servings
Number Of Ingredients 11
Steps:
- Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
- Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
- Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.
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- Bring a pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1/2 cup of the cooking water.
- While the pasta is working, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the butter to melt until foaming. Add the shallots and garlic and cook for 2 minutes; season with salt and pepper. Add the ham and cook until lightly browned, 2 to 3 minutes.
- Stir the wine into the ham mixture and cook, swirling, to reduce by half. Stir in the cream and season with nutmeg. Stir in the peas and tarragon. Remove the sauce from the heat.
- Add the pasta and some cheese to the sauce; toss, stirring in the reserved cooking water to thin the consistency if desired. Season with salt and pepper and top with more cheese.
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